By MH Staff - Posted on 30th May 2014
Here is how to make your own biltong from home with expert tips from Tim Price, team member at Yuppiechef.
1 MEAT SELECTION
Any meat can be used but the best is beef and game. Venison is a wildly popular choice as it has a leaner quality but when you are selecting meat focus on cut, aging and fat content. Find a balance between quality and cost, as you will buy in bulk due to meat losing mass in the drying process.
Begin by removing excess fat, as it will aid in the drying process ensuring more longevity in the final product. Cuts of meat must be made 20cm in length and 1cm in width. Get rid of gristle as they get super hard and tough to chew when dry.
3 BASTING AND SEASONING
Best to baste and season simultaneously. Start by adding a layer of basting mix, normally vinegar, and your seasoning, normally a mixture of spices such as pepper, sault, paprika, etc. to the bottom of a flat dish. Lay the meat cuts flat on the dish and a layer of seasoning and basting of equal proportions to the top. Additional spices can be added for flavor like peri peri depending on your taste preference. Leave the meat cuts to marinate in the fridge for 2 hours before drying.
Biltong is either dried in an isolated dry space or a specially constructed chamber that allows temperature and pest control. Humidity is biltong’s worst enemy and spoils the product. Depending on meat cut size, and method for drying it can take from 24 hours up to 10 days to be good to go. This also depends on your taste as some like it moist and others bone dry.